Italian sausage & peppers is one of my family’s favorites. This is a recipe that will be quick to create but tastes like you spent hours! It’s one of my go-to’s after a long day of work.
We typically grill our sausage but you can pan sear it as well. The better the ingredients the better the outcome. I look for San Marzano tomatoes when I am using canned tomatoes for any of my recipes, although it’s not the end of the world if you cannot find them.
We serve this one over rice, but it would be great over pasta as well. I start my rice before I start anything else. That provides the 15 minutes for the rice to cook, also allowing for rest time. If you are using pasta, I would put the water on to boil but not cook the pasta until the sausage is ready.
Recipe Highlights:
- Cook the sausage to 135 degrees before slicing to add to the main recipe. The sausage will continue to cook adding all of the yummy juices to the dish this way. You will want to continue cooking until the sausage is fully cooked, about 175 degrees.
- Don’t want to grill the sausage? Cook it in a skillet, cast iron preferred, until it reaches 135 degrees on higher heat. You will want to sear the outside.
- This is absolutely a Frugal Friday dish. The wine you choose does not need to be extravagant. Any dry red will do. I like to buy the small bottles that are about $5 per bottle as I’m not usually drinking it after I add my 1/2 cup to the recipe.
- You can also add this to egg noodles. We also like to serve it on hoagie buns. If you do this, I wouldn’t cut the sausage before finishing in the pepper/tomato mix and add a little provolone cheese.
As always, let me know how this turned out for you and please share a picture of your creation if you make it on any of my social media.
Enjoy!
Italian Sausage & Peppers
Ingredients
- 19 oz Johnsonville Hot Italian Sausage
- 2 TBSP Olive Oil
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Sweet Onion
- 4 cloves Garlic
- 1 TBSP Tomato Paste
- 2 sprigs each Rosemary, Thyme, Oregano
- 1 28oz San Marzano Tomatoes
- ½ Cup Dry Red Wine
- 2 Cups Beef Broth
- 2 Bay Leaves
Instructions
- Chop all vegetables, set aside.
- Finely chop garlic, set aside.
- Grill (pan sear) sausage until it reaches 135 degrees.
- Cut sausage into 1 inch slices.
- Saute vegetables for 10 minutes.
- Add garlic to vegetables and cook another 1-2 minutes.
- Add tomato paste and cook for 5 minutes.
- Add wine and cook until reduced, scraping any bits that have stuck to the bottom of the pan.
- Tie herbs together with cooking string.
- Add herbs, tomatoes, sausage, broth to pan and salt and pepper to taste.
- Bring to boil and then reduce heat to medium low. Simmer for 1-2 hours until water has reduced.
- Serve over rice or egg noodles.
